Nuts
Flour
Betel-nut flour is a fine powder ground from dried areca nut (Areca catechu). It is not cake flour. The path is drying and milling the hard stimulant seed, never toasting a mild snack kernel for cookies. Typical use sits inside traditional areca preparations and specialty manufacturing, not Western pastry. A good flour is dry, evenly ground, and clearly labelled as areca or betel so nobody confuses it with almond meal. A bad product is damp, mouldy, or sold without identity. Keep it segregated from ordinary baking flours. This powder is pharmacologically active and must never be swapped into recipes that call for sweet nut flours.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 51.2 g
- Saturated Fat 7.32 g
- Trans Fat 0 g
- Monounsaturated Fat 29.5 g
- Polyunsaturated Fat 13.6 g
- Cholesterol 0 mg
- Sodium 5.25 mg
- Salt 0.01 g
- Total Carbohydrate 18.4 g
- Dietary Fibre 5.41 g
- Total Sugars 4.13 g
- Complex / starch 5.37 g
- Protein 18.1 g
- Water 3.67 g
- Energy 620 kcal
- Water 3.67 g
- Carbohydrates 18.4 g
- Protein 18.1 g
- Fat 51.2 g
- Saturated Fat 7.32 g
- Monounsaturated Fat 29.5 g
- Polyunsaturated Fat 13.6 g
- Omega-3 1.36 g
- Vitamins 76.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.72 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.5 µg
- Vitamin B9 — Folate 32.9 µg
- Vitamin C 2 mg
- Vitamin E 5.82 mg
- Vitamin K 5.8 µg
- Minerals 249 mg
- Major Minerals 247 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.72 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.5 · vitamin-b9-folate: 32.9 · vitamin-e: 5.82 · vitamin-k: 5.8 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Dried areca was pounded or ground for traditional preparations across South and Southeast Asia.
Milled areca powders appeared in regional commercial products alongside whole nuts.
Labelled areca flours remained niche specialty items outside mainstream baking aisles.